Pork Pasties With Sage And Plum

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Cook time: 30 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

225g lean mince pork
2 fresh plums, stones removed and chopped
1 tablespoon plum jam
1 tablespoon freshly chopped sage
1x 500g pack shortcrust pastry
Egg and milk to glaze

Method

Step 1

Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

Place fork, plums, jam, seasoning and sage in a large bowl, mix together well.

Step 3

Roll out the pastry on a floured board and using approx 17cm, bowl/saucer cut out 4 circles, re-roll and you should be able to cut one more.

Step 4

Place a large spoonful of mixture into the centre of the circle, lightly brush the edges of the pastry with a little water and fold the pastry around the filling. Press edges together and seal with a crimp pattern.

Step 5

Brush with the egg and milk glaze and place on a non-stick baking tray (or use baking parchment). Bake for about 25-30 minutes until pastry is golden brown.

Step 6

Serve the pasties hot or cold, with a fruity relish or chutney.

Method

Step 1

Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

Place fork, plums, jam, seasoning and sage in a large bowl, mix together well.

Step 3

Roll out the pastry on a floured board and using approx 17cm, bowl/saucer cut out 4 circles, re-roll and you should be able to cut one more.

Step 4

Place a large spoonful of mixture into the centre of the circle, lightly brush the edges of the pastry with a little water and fold the pastry around the filling. Press edges together and seal with a crimp pattern.

Step 5

Brush with the egg and milk glaze and place on a non-stick baking tray (or use baking parchment). Bake for about 25-30 minutes until pastry is golden brown.

Step 6

Serve the pasties hot or cold, with a fruity relish or chutney.

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Pork Pasties with Sage and Plum

Mini pork plum and sage pasties in a container with side dip, at a picnic set up

Ingredients

  • 225g lean mince pork
  • 2 fresh plums, stones removed and chopped
  • 1 tablespoon plum jam
  • 1 tablespoon freshly chopped sage
  • 1x 500g pack shortcrust pastry
  • Egg and milk to glaze












Method

Step 1

Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.

Step 2

Place fork, plums, jam, seasoning and sage in a large bowl, mix together well.

Step 3

Roll out the pastry on a floured board and using approx 17cm, bowl/saucer cut out 4 circles, re-roll and you should be able to cut one more.

Step 4

Place a large spoonful of mixture into the centre of the circle, lightly brush the edges of the pastry with a little water and fold the pastry around the filling. Press edges together and seal with a crimp pattern.

Step 5

Brush with the egg and milk glaze and place on a non-stick baking tray (or use baking parchment). Bake for about 25-30 minutes until pastry is golden brown.

Step 6

Serve the pasties hot or cold, with a fruity relish or chutney.

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